Bottom Round, a bit dry, w/ Qview

downstatesmoker

Smoking Fanatic

Original poster

Apr 14, 2008

586

13

Rockville Centre, NY

• Jul 12, 2008

• #1

Hi All,

Last weekend I tried a bottom round, what was available at the butcher :(

I really wanted a chuck but, well, that's the way things go. I tried it anyway. I started with a 5lb bottom round and ended up with a bith less than 3 lbs. Fired up the smoker and held it around 225-250. Rubbed the meat and got the meat up to 200. It did pull nicely, just too little fat to keep it nice and moist.











Used the meat to make tacos, a bit of taco seasoning, some water, simmer till just about dry, turned out great. Going to use the rest for empanadas/tacos along the way.

Hope you enjoyed this post.

 

waysideranch

Master of the Pit

OTBS Member

SMF Premier Member

Apr 17, 2008

2,495

14

Kansas

• Jul 12, 2008

• #2

Hey DS it looks good. Good save with the taco idea. May your next smoke be juicy.

 

downstatesmoker

Smoking Fanatic

Original poster

Thread starter

Apr 14, 2008

586

13

Rockville Centre, NY

• Jul 12, 2008

• #3

Yeah, I think chuck is the way to go. I knew I was taking a risk with the bottom round, too little marbeling.

 

bbqgoddess

Master of the Pit

OTBS Member

SMF Premier Member

May 13, 2008

1,300

11

TEMPLE CITY, SO CALIFORNIA

• Jul 12, 2008

• #4

OMG!!
Smoked beef in an empanada....I love you! oh la la...

 

downstatesmoker

Smoking Fanatic

Original poster

Thread starter

Apr 14, 2008

586

13

Rockville Centre, NY

• Jul 14, 2008

• #5

Ahhh to be loved for my food alone :)

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Jul 14, 2008

• #6

Looks good to me.

 

lcruzen

Master of the Pit

OTBS Member

Apr 16, 2007

1,023

10

Hell, Michigan

• Jul 14, 2008

• #7

I think that cut would probably benifit being cooked to a medium rare. Thinking about doing a steamship round in the near future.

 

downstatesmoker

Smoking Fanatic

Original poster

Thread starter

Apr 14, 2008

586

13

Rockville Centre, NY

• Jul 14, 2008

• #8

I agree. Normally I love my meat rare to medium-rare however I was going for the pulled beef texture specifically for making tacos, empanadas, sloppy joe's etc.